World's Easiest Creole Shrimp!

If you're like me, you keep a bag or two of shrimp in the freezer, just in case. In this slightly more gourmet approach to a simple shrimp a la Creole, I was able to work an entire day, take a 1/2 hour break and whip this up for my Grandmother for lunch! AND get back to the office!

• Ready In: 25 mins
• Serves: 4-6
• Yields: 1 half gallon

Ingredients

• 1⁄2 large green bell pepper, cored, seeded and chopped
• 1⁄2 large  hotel onion, chopped
• 2  stalks celery & leaves
• 3  garlic cloves, mashed and minced
• 1  cup white wine
• 8  ounces  tomato and basil pasta sauce
• 1  dash cayenne, to taste
• 1⁄4 teaspoon crushed red pepper flakes (to taste)
• 1  teaspoon black pepper
• 1⁄3 cup  organic lime juice
• 2  tablespoons butter
• 1  lb shrimp, frozen, tail-off, peeled and deveined 41-50 ct shrimp with bag juices. (Defrosted in bag overnight)
•  tony chacere's more spice  seasoning (Spicy Hot)

Directions

1. Prep the first four ingredients and set aside.
2. In a large pot (2 quart or larger), heat 3 tbs of olive oil. Enough to just cover bottom of pan.
3. heat oil over MEDIUM heat and when a piece of celery leaf 'dances' in the oil, add the ingredients, stirring gently until all items are lightly coated in olive oil and you begin to smell each individual item.
4. then add the white wine, pasta sauce and cayenne.
5. Bring to a gentle boil.
6. Once boiling, add pepper flakes, black pepper, butter and lime juice.
7. Stir gently and frequently until the butter is melted.
8. Bring to full boil.
9. ADD shrimp (with juices in bag).
10. Stir to mix flavors, add the Creole seasoning and allow to cook in the remaining heat of the pot until shrimp turns pink.
11. cover and REMOVE from heat and let it rest while you prepare to serve.
12. If you like more "sauce", you can add more wine and adjust seasonings to taste.
13. Serve over a rice of your choice, farfalle or linguine.